Butterfinger Cake - cooking recipe

Ingredients

1 angel food cake, baked
1 stick margarine
4 egg yolks
2 c. powdered sugar
1 (14 oz.) Cool Whip
6 Butterfinger candy bars

Preparation

Crumble 1/2 cake in bottom of 13 x 9 x 2-inch pan.
Cream margarine, add egg yolks and powdered sugar; mix well.
Stir in Cool Whip.
Spread 1/2 mixture on top of cake.
Crumble 3 candy bars on top.
Repeat procedure using remaining cake,
creamed mixture and candy bars.
Chill 1 hour before serving.